The tortilla pie can also be prepared ahead of time so all you have to do is pop it into the oven for your party.
Photo by Recipe Tips
- 4 10-inch flour tortillas
- 1 tablespoon olive oil
- 1 medium onion - chopped
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
salt and pepper to taste
- 2 tablespoons tomato paste
- 1 pound ground beef
- 3 cloves garlic - minced
- 1 package (10 oz.) frozen corn kernels
- 1 (10 oz.) can of tomatoes with green chiles - drained
- 1 (15 oz.) can garbanzo beans (chickpeas) - drained
- 3 cups loosely packed spinach - torn into pieces
- 2 cups Monterey Jack cheese or Colby cheese - shredded
fresh cilantro for garnish (optional)
sour cream (optional)
favorite salsa (optional)
Container: 9 inch springform pan, skillet, baking sheet or foil
Prep Time: 30 minutes
Cook Time: 20 minutes
Preheat oven to 400°.
Lightly spray or grease the bottom and sides of a springform pan.
In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
Cook until onion has softened - 3 to 5 minutes.
Stir in tomato paste.
Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
Stir and cook until spinach has wilted, approximately 2 minutes.
Place 1 tortilla in the bottom of the springform pan.
Spread approximately 1 1/2 cup of the beef mixture evenly on top.
Then sprinkle on 1/2 cup cheese.
Repeat with 2 more layers and top with the last tortilla.
Sprinkle with the remaining 1/2 cup of cheese.
Set springform pan on a baking sheet or on top of foil to catch any drippings while being baked.
Bake pie until slightly browned, 15-20 minutes.
Run a knife around the edge of the pan and remove the sides.
Allow to cool slightly.
Using 2 wide spatulas, lift the pie from the bottom of the pan and transfer it to a serving platter or cutting board.
Cut into wedges.
Serve with cilantro, sour cream, and salsa if desired.
Photo by Guy's Big Bite
This is a great Party Drink. Make it ahead of time and chill. Serve in a beverage dispenser for your fiesta!
3 cups ice cubes
1/4 cup lemon slices
1/4 cup lime slices
1/4 cup orange, slices
1/4 cup pineapple chunks
1/4 cup seedless grapes
2 cups red wine
1/2 cup peach brandy
1 cup orange juice
1 cup lemon/lime soda
In a pitcher, add all the ingredients and stir to combine. Ideally, you want to wait about 1 hour for the fruit and the wine to infuse each other, but you can drink it right away.
The sangria recipe is from Guy Fieri
What's your favorite Cinco De Mayo or Fiesta dish or cocktail?
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